“CAH KANGKUNG BELACAN” is a dish from West Kalimantan province, and very popular in chinese restaurant in Pontianak city. Also commonly used as a complement to the dish in seafood restaurants, but its distinctive hot taste combined with BELACAN (dried shrimp paste) really match if presented with any side dish. With the correct blend of spices, will create a extraordinary unique flavor.

Speaking of kang kung, almost every region in Indonesia has a typical recipe for that. Basically, the ingredients used to make like this dishes is usually same and easy to find. But what the different is the use of Belacan, made from shrimp that have been dried and finely ground. Belacan is what makes the taste more savory and delicious.
KANG KUNG (water spinach) thrive in nearly all parts of Indonesia, and included in vegetables eaten by most people. Kang kung has good nutrition for the body, including protein, energy, carbohydrates, calcium, phosphorus, iron, vitamin A, vitamin C and water. Benefits of eating kang kung are helping digestion, preventing anemia, maintaining healthy kidneys and overcome insomnia.

Although this recipe is not a main course, still it will feel complete and make eating with the family so much more special. The cooking process is very simple, so families don’t have to wait for a long time if want to eating immediately. This dish can also be an alternative dish for family members which need bag lunches for school children or food for working husbands...